Raw Double Chocolate Orange Cheesecake – Vegan plus Gluten & Dairy free

Raw Double Chocolate Orange Cheesecake – Vegan plus Gluten & Dairy free

Every time we seem make a new cake, they become our new favourite, but I truly think this one will take some beating! The variety and richness of the flavours tantalise your taste buds!

 

Ingredients:

Chocolate Brownie Base

  • ⅓ cup (45g) brazil nuts
  • ⅓ cup (40g) walnuts
  • 8-9 Soft dates
  • 3 tsp Agave Nectar or Maple syrup
  • 4 tsp Cacao powder
  • 1-2 Tbsp water

Chocolate Cheesecake

  • 1½ cups (200g) cashews (soaked overnight, or for at least 6 hours)
  • 1tsp vanilla bean paste (or extract)
  • 4 tsp Cacao powder
  • 1-2 Tbls liquid coconut oil
  • 3-4 tsp Agave Nectar or Maple syrup
  • ⅓ cup (70ml) water – add as you go

Orange Cheesecake

  • 1 cup (150g) cashews (soaked overnight, or for at least 6 hours)
  • 3-4 tsp Agave Nectar or Maple syrup
  • 1tsp vanilla bean paste (or extract)
  • 1-2 tbls liquid coconut oil
  • Juice of 1 large orange
  • Zest of 1 large orange
  • 4 drops orange essential oil (optional)

Chocolate Topping

  • 1-2 tbls of liquid coconut oil
  • 3 large tablespoons of cacao powder
  • 3-4 tsp Agave Nectar or Maple syrup
  • 2-3 drops orange essential oil

Instructions

Brownie Layer

  1. Place the nuts in a food processor and pulse until they are roughly chopped into small pieces.
  2. Add the dates and pulse until they are combined with the nuts.
  3. Pour in Agave Nectar or maple syrup and cocoa powder and pulse to combine.
  4. Add the water a pulse again until the mixture comes together in a dough like substance. I find mines rolls into a ball in the food processor.
  5. Pour the mixture into the cake tin, and press the brownie mixture into the bottom. If it is sticky, wet your fingers slightly and use them to press it down firmly.
  6. Place in the freezer to harden whilst you make the chocolate cheesecake layer.

Chocolate Cheesecake

  1. Soak your cashews or for at least 4-6 hours, and drain before placing them into a blender.
  2. Add all other ingredients and blend until smooth and creamy. You can add extra water a tablespoon at a time if you need to help things along.
  3. Pour the mixture over the top of the brownie layer and put it in the freezer for 20 minutes to firm up whilst you make the orange cheesecake. It is important that this layer be firm before you pour over the orange layer in order to get clear definition between the layers.

Orange Cheesecake

  1. Place the cashews, Agave Nectar or Maple syrup, vanilla, coconut oil and orange juice into a blender and blend until smooth.
  2. Add in the orange zest and blend again until combined.
  3. Taste the mixture and add in the orange oil a drop at a time until you have reached your desired level of orange-ness. Blend again to combine.
  4. Pour the mixture over the top of the chocolate layer, and place the cheesecake into the freezer again to harden for approx. 3-4 hours until frozen solid.

Chocolate Topping

  1. Melt the coconut oil but don’t overheat it.
  2. Stir in the cacao and Agave Nectar or maple syrup until combined. You want the mixture to be slightly thick and slightly viscous, a bit like melted chocolate, but slightly thicker. If it is not thick enough, add more cacao.
  3. Taste the mixture, and add more maple syrup if you prefer a sweeter chocolate.
  4. Add the orange oil and stir to combine.
  5. Remove the cheesecake from the tin, and pour the chocolate mixture slowly over the top of the cheesecake. I allowed mine to drip naturally down the sides of the cake.
  6. Place in the freezer for 10 minutes to harden.

We would recommend defrosting this cake in the fridge before serving, as the flavours intensify from frozen to chilled. Raw cheesecakes can easily be stored in the freezer in an air-tight container for a couple of months; it may be longer, but ours never last more than a couple of day! lol

 

Gareth & Louise xx

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